At low speed, add 1/2 cup remaining flours at a time, using a spatula to scrape excess flour from the sides of the bowl. Add just enough flour until the dough comes away from the sides of the bowl. Switch to dough hook and knead about 5 to 8 minutes on medium speed, adding 1 teaspoon of all purpose flour at a time, if needed, for dough to pull away from the sides of the bowl, until smooth and elastic. Or knead by hand on floured countertop for about 10 minutes until smooth and elastic.

Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 to 2 hours.

Turn out risen dough onto a lightly floured surface. Shape into round loaf and place either on a parchment paper-lined baking sheet or in a lightly greased loaf pan. Cover lightly and let rise until doubled, about 45 minutes to 1 hour.

Slash an X in the top of the round before baking (this is not needed for the sandwich loaf).

Preheat oven to 350 degrees F. Bake bread until deeply browned and 200 to 210 degrees F when an instant-read thermometer is inserted in the bottom center, about 45 to 50 minutes. Allow bread to cool completely on cooling rack before slicing.